Creamy Lemon Meringue

• 1 (8 or 9-inch) baked pastry shell, cooled or 1 graham cracker crumb crust
• 3 eggs, separated
• 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
• 1/2 c. ReaLemon lemon juice from concentrate
• few drops yellow food coloring (optional)
• 1/4 tsp. cream of tartar
• 1/3 c. sugar

1. Preheat oven to 350u0b0.
2. In medium bowl, beat egg yolks; stir in Eagle Brand, ReaLemon and food coloring.
3. Pour into prepared pastry shell.
4. In small bowl, beat egg whites with cream of tartar until soft peaks form; gradually add sugar, beating until stiff, but not dry.
5. Spread meringue on top of pie, sealing carefully to edge of shell.
6. Bake 12 to 15 minutes or until meringue is golden brown.
7. Cool. Chill before serving.
8. Refrigerate leftovers.

pastry shell, eggs, condensed milk, lemon juice from concentrate, coloring, cream of tartar, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1075306 (may not work)